Oliebollen by post

WHEAT flour, yeast powder, baker's salt, MILK powder, vegetable oil (palm), WHEAT GLUTEN, EGG powder (free range), WHEAT starch, partially hydrogenated vegetable fat (palm), stabilizer: E466, MILK protein, raising agent: E450i, emulsifier: E482, enzymes [WHEAT], anti-caking agent: E341iii, stabiliser: E451i, yeast extract, colour: E101, emulsifier: E472e, flavouring, raising agent: E500ii, natural flavouring, WHEAT malt flour, enzymes [WHEAT], emulsifier: E491, glucose syrup (dried), stabiliser: E412, natural citrus flavouring. , raisins.

Energy: 1461 kj / 345 kcal
Fats: 4.0g
Of which saturated fatty acids: 1.8g
Carbohydrates: 63.6g
Of which sugars: 3.2g
Proteins: 13.7g
Salt: 1.8g

What do you need yourself?
- Whisk
- A deep pan or fryer
- Sunflower oil

For the dough: 1 pack of Oliebollen mix dapeppa, 500 ml lukewarm water, raisins

Do it yourself
1. Make sure your work environment is at room temperature.
2. Soak the raisins in lukewarm water (10 min.)
3. Put the oliebollen mix and the water in a bowl and mix in 1 minute to a creamy mass.
4. Then set the mixer to the highest setting and beat for 5 minutes until a smooth batter.
5. Mix the soaked raisins through the batter.
6. Pour the batter into a large pan or container and cover with cling film. Place the batter in a warm place. Let the batter rise for at least 45 minutes. The batter will rise about 2.5 times in volume.
7. Heat the oil in a large pan or fryer (180 degrees). Before baking, gently stir the batter once more. You can then scoop the oliebollen with a wet ice cream squeezer.
8. Gently lower the balls of batter into the oil and fry them for about 5-8 minutes until they are golden brown.
9. Drain the Oliebollen on kitchen paper and then serve with a little powdered sugar.

Enjoy your self-baked oliebollen!